Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage

Abstract

Seventy-two offspring pigs (150 d) from 27 sow (9 sows per group) fed different vitamin D 3 levels were used to evaluate the effects of maternal vitamin D 3 status and postmortem cold storage on cooking loss, color, texture profile analysis (TPA), lowfield nuclear magnetic resonance (LF-NMR) T 2 relaxation times and dynamic rheological of gel properties of chilled pork batters in offspring pigs. Sows were allotted to low, normal, and high dietary vitamin D 3 groups which contained 200 (LD), 800 (ND), and 3200 (HD) IU of vitamin D 3 /kg basal diet, respectively. Results showed that HD group had higher a* value, hardness, cohesiveness, springiness, chewiness, and storage modulus (G') values, while had lower cooking loss, L* value, T 21 and T 22 relaxation time compared with LD group during postmortem cold storage period (P < 0.05). In addition, cold storage time increased cooking loss and b* values of LD and ND groups, TPA parameters, T 22 relaxation time and G' values of all experimental groups, while decreased a* and L* values of LD and ND groups (P < 0.05). The results revealed that maternal high-dose vitamin D 3 levels influenced these indicators of chilled pork batters in offspring pigs, which improved the quality attributes during postmortem cold storage.

Mechanical properties of Bertholletia Excelsa H. B. K. kernels stored in different packagings

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Effect of cross-linking with sodium trimetaphosphate on structural and physicochemical properties of tigernut starch

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Fabrication and characterization of Pickering high internal phase emulsion stabilized by mung bean flour

“…At present, the related research is mainly focused on protein, starch and other biopolymers. However, these natural polymers have strong hydrophilicity, in order to improve their emulsifying effect, they need acidolysis, esterification, complexation and other pre-treatment (Liu et al, 2022;Wang et al, 2022), which bring some problems, such as tedious processing, environmental pollution,potential toxicity and so on.…”